Name: Apple and Almond Custard Tart
Prep time: 1 h
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 3/4 cup all-purpose flour, (spooned and leveled); 1/4 teaspoon baking powder; 6 tablespoons (3/4 stick) unsalted butter, room temperature; 1/2 cup sugar; 1 large egg; 1/2 teaspoon pure almond extract; 4 tablespoons (1/2 stick) unsalted butter, room temperature; 1/2 cup sugar; 1 large egg; 1 1/2 teaspoons finely grated lemon zest and 1 tablespoon fresh lemon juice (from 1 lemon); 3 tablespoons all-purpose flour (spooned and leveled); 1/2 cup heavy cream; 1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick; 1/3 cup sliced blanched almonds

This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.

Source: Everyday Food, December 2007

1 hour 45 mins 1 hour 8

Total Time Prep Servings

Ingredients

Directions

1. Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.
2. Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.
3. Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.
4. In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

Cook's Notes

This dough is so soft that you need a spatula to spread it in the tart pan.

Reviews

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margiektih

22 NOV, 2018

I have made this tart twice and loved it! The second time I made it, I made a few adjustments that I thought made it even more stellar. I reduced the 1/4 C. of sugar on top to half of that, added 1/4 t. of cinnamon, and increased the blanched almonds to 1/2 C. I pulsed this mixture in the food processor until it was a somewhat even crumble, and then dressed the tart with it before popping it in the oven. Thank you for sharing the recipe! I plan to keep this recipe and make it many, many more times!
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Apple and Almond Custard Tart

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Apple and Almond Custard Tart

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